Preheat oven to 375 degrees.

Grease a 12 cup muffin tin.

Cook frozen vegetables and mashed potatoes following package directions and set aside.

In a large skillet fully cook ground beef and drain grease.

Return beef to stove and add 2/3 of the can of golden mushroom soup, water, salt, pepper, and garlic powder. Stir to combine and cook for 5 minutes on medium heat.

Add in cooked vegetables and mix. Remove pan from heat.

Open crescent rolls and form into squares to fit inside muffin tin.

Press one square into each tin bottom and sides.

Spoon meat and vegetable mixture on top of dough. Sprinkle with cheese and gently press ingredients into tin.

Top each with a scoop of mashed potatoes then add remaining cheese.

Bake 15-18 minutes until dough is cooked.

Remove from oven and let cool a few minutes before removing from the tins.

Add 2 tbsp. water to remaining golden mushroom soup, mix well and drizzle on top of mashed potatoes.

Enjoy!